This dish was from Eating Well and it is amazing!!
- ½ c breadcrumbs, toasted
- 1 tbsp chopped fresh parsley
- ½ tsp grated lemon zest
- 4 c cauliflower florets (1 small head)
- 1 c raw cashews
- 8 oz fettuccine
- 4 c lightly packed thinly sliced kale
- 3 tbsp lemon juice
- 2 tbsp white miso
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
Bring a pot water to a boil.
Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.
Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.
Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.
This is so yummy and quick!
- 2 tsp oyster sauce, plus more to taste
- 1 tsp fish sauce or Coconut Aminos
- 4 tsp neutral oil
- 1 1/2 tsp red chili pepper
- 1 1/2 tbsp finely chopped garlic, divided
- 2 tsp water
- 1 tsp cornstarch
- 2 (5-ounce) packages baby kale
- 8 oz king Trumpet mushrooms, sliced thin
- Black pepper
Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.
Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.
Add oyster sauce mixture to kale; stir to fully coat greens. Cook, stirring often, until greens have released most of their liquid, about 40 seconds. Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finish, about 30 seconds. Transfer greens to a platter; garnish with black pepper.
This is so good and makes great leftovers!
- 2 c Quinoa
- 2 c water
- 2 c baby or shredded kale
- 1/4 c pine nuts, toasted
- 1/4 c raisins or dried cranberries
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.
Stir in remaining ingredients and serve.
Serve 4 – 6.
This soup is so easy and tasty!
- 1 fennel bulb, diced
- 4 cloves garlic, minced
- 2 15oz cans white beans
- 1 bunch kale, steam removed and chopped
- 2 tbsp olive oil
- 1 can 28 oz tomatoes, topped
- 1 15 oz diced tomaotes
- 1 bay leaf
- 1 qt veggie broth
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 1 tsp smoked paprika
- Parmesan rind (if vegetarian)
In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.
Remove bay leaf and serve.
This is a great way to start your day!
- 1/2 c nut milk
- 1 orange, peeled
- 1 c baby kale
- 1/2 tsp vanilla
- 2 c strawberries
Blend and enjoy!
- 1 whole chicken
- 2 tsp kosher salt
- 1 lemon quartered
- 12 oz of baby kale
- 5 cloves garlic, minced
- 1/4 c kalamata olives, halved and pitted
- Red pepper flakes
Preheat oven to 475.
Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.
In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.
Serve Chard with chicken.
Serves 4 – 6.
This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!
- 1 whole chicken, patted dry
- 1 tbsp salt
- 1 tbsp Pepper
- 1 bunch Rosemary, thyme and sage
- 1 Meyer lemon
- 1 1/2 c Chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 6 c baby kale
Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.
Preheat over to 450.
Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.
Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.
In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.
Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.
This is so good and healthy!! There will be plenty of dressing left so get some romaine too.
- 1/4 c lime
- 2 tbsp olive oil
- 1 lb skinless chicken thighs
- Salt and pepper
Combine and marinate the chicken for 2 hours. Preheat the oven to 400 and roast the chicken for 20 minutes. Let rest for 5 minutes then slice thin.
For the bowls:
- 1 bag of baby kale or spinach or mixture of both
- 1 c quinoa cooked
- Salt and pepper
- caesar dressing (follows)
Toss the salad greens with some caesar dressing until nicely coated. Divide quinoa among plates, salad, chicken and croutons.
- 1/4 c grape seed oil
- 1/4 c olive oil
- 2 tbsp lime juice
- 1 tbsp red wine vinegar
- 1/2 tsp Worcestershire sauce
- Tabasco to taste
- 2 tbsp anchovies, minced or paste
- 1 egg yolk
- 1 tsp Dijon
- 2/3 c Parmesan cheese, grated
- 1 clove garlic, minced
- Salt and pepper
Combine oils in a glass measuring cup with spout.
In a food processor combine anchovies, egg yolk and mustard. With the motor on and olive oil drop by drop until an emulsion forms, continue to add oil in a slow stream. Add remaining ingredients until combined.
A quick and filling salad – the smoked paprika really makes it special.
6 oz baby kale
4 oz haloumi, sliced thin
2 tomatoes, quartered
2 tbsp lemon juice
1 tsp smoked paprika
1 tbsp olive oil
Combine lemon juice, paprika and olive oil in a small jar and shake.
Toss the kale and breadcrumbs in a bowl with dressing. Divide among plates. Add tomatoes.
Heat a non stick pan over medium heat and cook cheese until golden. Divide amount plates.
Another winner from Melissa Clark.
1 bunch of kale, stems removed, leaves torn
2 tbsp peanut oil
2 pork rib chops
Salt and pepper
1/4 c sake or dry white wine
1 tbsp brown sugar
1/2 tbsp fish sauce
3/4 c kimchi, chopped
3 scallions, sliced thin
Cooked brown rice
Blanch kale and set aside.
Heat a large skillet over medium heat and add oil. Season pork chops with salt and pepper. Sear on both sides about 3 minutes and transfer to a plate.
Add sake or wine to the skillet, scraping up brown bits. Reduce then add sugar, fish sauce, kale and kimchi. Nestle pork into the kale/kimchi mixture and heat until cooked through 3 – 6 minutes.
Divide among plates and garnish with scallions.